Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Additional sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Test Kitchen Tips
Nutrition Facts1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Dec 8, 2018
What I love about these cookies is the buttery flavor. I do like ginger snaps, so I halved the baking soda, and they turned out perfect! Also used granulated cane sugar on the bottom of a juice glass to flatten them just a bit before baking. Could not be happier with results. Thank you, TOH!
Dec 5, 2018
These are good. Recipe produced a really stiff dough, for me anyway -- wish I'd started stirring the dry ingredients earlier (stand mixer was not happy). And, I'm with those who suggested to flatten at least a bit (mine didn't flatten as they cooled). My mom had a recipe, who knows where it came from, called Super Ginger Snaps. A soft-type drop cookie but more strongly spiced. Still my favorites!
Dec 3, 2018
I made these exactly as the recipe was written. The flavor was great but they came out flatter and crispier then they looked in the picture. My oven temp is fine. When they came out of the oven they looked like the picture but as they cooled they flattened. How can I get a thicker, lighter cookie?
Nov 21, 2018
The recipe caught my eye at Soft and Ginger. The reviews that read chewy, easy and Ginger Snap flavor convinced me it would be worth the effort. Used the exact ingredients/amounts, and a 1 1l2" cookie scoop; lightly pressed each dough mound with a heavy flat-bottom drinking glass, dipped in sugar. RESULTS: crackled top, soft, chewy and Ginger Snap flavored perfection. Shared the first batch with my "taste test field specialists; a.k.a. family members-huge hit. Made a second batch (altering nothing) the very next day; same great results. Can't perfect, perfection! This will be another family favorite added to my Taste of Home collection!
Nov 15, 2018
If I could capture the holidays in a cookie... it would be these cookies. Nothing like having the smell of these baking on a cold winter night! This recipe is so easy to follow and these cookies are a big hit for any holiday gathering. Leave them out on the counter at work, and it's guaranteed they'll be gone quick!
Nov 15, 2018
These cookies are ama ZING!! My Mother gave me this recipe years ago,, always a hit. Perfect for a cold fall day, the house smells like Thanksgiving.
Nov 12, 2018
Made these and they are more of a ginger snap taste than a gingerbread but that was fine with us! Very easy. 2nd batch seemed a little dry to roll but added a little more butter and it came out easier to roll. Definitely will make again!
Nov 11, 2018
Made them and they came out flat. Any ideas why?
Oct 9, 2018
Made these today,turned out great!
Oct 7, 2018
I work at a cafe that makes fresh pastries and desserts and when looking for recipes I settle for absolutely nothing less than the best. I have a very high standard and I was skeptical. But these were wonderful cookies and I admit that I ate them for dinner and then for breakfast the next day. I couldn't keep my paws off of them! They are not big like the recipe says but pressing down on them before baking does help a lot. These will definitely be going in my lineup at the cafe!